Caramel Corn with Peanuts
Serves 10 | Prep Time 10 minutes | Cook Time 3 minutes
Ingredients
• 3/4 cup Eden Popcorn
• 1/4 cup Eden Extra Virgin Olive Oil
• 1/2 cup Eden Barley Malt Syrup
• 1/2 cup organic maple syrup
• 1/2 cup organic dry roasted, unsalted peanuts
• 2 tsp Eden Genmai Miso, or Mugi Miso
Directions
Place oil and popcorn in a large pot, cover and pop the corn, shaking the pan occasionally. Place popped corn in a large mixing bowl together with the peanuts. Preheat the oven to 350°. Place the barley malt, maple syrup and miso in a small sauce pan. Bring to a boil, stirring constantly. Reduce the flame to medium, stir constantly and simmer for 4 to 5 minutes. Pour over the popcorn and peanuts. Mix thoroughly and spread out evenly on two baking sheets. Place the sheet on the middle or top rack in the oven. Bake for 2 minutes, turn the mixture with a spatula and bake another 2 to 3 minutes. Be careful not to bake too long as the syrup has a tendency to burn easily. Remove the caramel corn from the sheets immediately, to prevent hardening on the sheet and place in a large serving bowl.
Other nuts such as walnuts, pecans, almonds or even roasted pumpkin and sesame seeds may be substituted for peanuts.
Nutritional Information
Per serving: 229 calories, 10g fat (35% calories from fat), 4g protein, 36g carbohydrate, 3g fiber, 0mg cholesterol, 72mg sodium